Super punchy pan con tomate

While pan con tomate originated in Catalonia, I guzzled the dish down throughout my time in San Sebastian. For me, it perfectly encapsulates the idea of a pintxo. Paired with a nice glass of white, there is no greater indulgence. It’s also perfect for hosting, as you can make the tomato mixture ahead of time (this is better actually, as it gives your flavours time to deepen and pop) and then simply toast your bread when guests are arriving.